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In recent decades, global consumer food preferences have shifted toward healthier and more sustainable options to combat lifestyle diseases. Pseudocereals like amaranth, buckwheat, quinoa, and chia seeds have gained prominence due to their adaptability to different climates and rich nutritional profiles. They provide balanced amino acids, prebiotic starches, fibres, unsaturated fats, B-complex vitamins, vital minerals, and valuable phytochemicals known for their antioxidant, anti-inflammatory, and antihypertensive properties. However, pseudocereals contain antinutritional factors. These can be mitigated through processing techniques such as dehulling, soaking, and thermal treatment, which also influence their physicochemical properties, and enhance their antioxidant capacity. This makes pseudocereals excellent ingredients for functional foods. Historically, pseudocereals were integral to various diets but were super-exploited by processed foods like wheat, rice, and maize in the early 20th century. Presently, there is a growing interest in synbiotic functional foods rich in dietary fibre and fermented by probiotics to support gut health. Fermentation of pseudocereals enhances their probiotic and prebiotic properties, reducing antinutritional factors, and increasing nutrient bioavailability. Pseudocereals are also valued for their high-quality protein content (10 - 20%), often extracted through wet and dry methods, with alkaline extraction for glutenfree, plant-based products. The rise of non-dairy, gluten-free, and plant protein-based products reflects the associated health benefits, including antimicrobial and antioxidant effects. This article reviews the existing literature on potential pseudocereals health benefits, nutritional importance, processing aspects, and scaling up opportunities in the food processing industry. [ABSTRACT FROM AUTHOR]

Background: The dairy industry is one of the largest industries in India. The exports were made to 105 countries in the world. Dairy production is one of the major sustenance factors for the rural economy of India. Notably, India ranks first in Isabgol production (98%) and is the sole supplier of seeds and husk in the international market. Among medicinal plants, Isabgol is the first ranked foreign exchange earner for the country. India is the largest producer and the main supplier of seed and husk to the world market. It contains a significant number of proteins and husk yields colloidal mucilage which are valued for medicinal application and is used in Ayurveda, unani and allopathic systems of medicines. It is the main constituent of a number of laxative preparations. The psyllium is high in soluble fibre content with detoxing effect over digestive system makes it a very apt nutraceutical. Basundi is one of the heats desiccated indigenous products popular in Western part of India, mostly Maharashtra and Gujarat. It can be classified in the condensed milk group along with rabri, khoa, mithai and kheer and can be considered similar to sweetened condensed whole milk. Methods: The present investigation indicates utilization of encapsulated lactic acid bacteria culture (Lactobacillus acidophilus, Lactobacillus bulgaricus) and modified psyllium husk for the preparation of probiotic basundi. The prepared probiotic basundi was analyzed for sensorial, physicochemical and microbial quality parameters. Probiotic basundi was prepared from 1000 ml of milk, 90 gm sugar, 02-03 pieces of cardamom, saffron and encapsulated LAB culture having (107, 108 and 109 cfu/gm containing equal proportions of Lactobacillus acidophilus and Lactobacillus bulgaricus) with 0.65 per cent hydrochloric acid modified psyllium husk. The probiotic basundi was then stored at refrigerated conditions at 4C for 08 hrs. Result: The organoleptic evaluation of probiotic basundi was carried out. As per the score of hedonic scale, basundi with encapsulated 10 per cent probiotic culture (109 cfu/gm) with 0.65 per cent hydrochloric acid modified psyllium husk had shown maximum consumer acceptability (8.3) among all samples. [ABSTRACT FROM AUTHOR]

Background: Yogurt is one of the most popular fermented dairy products worldwide which has great consumer acceptability due to its health benefits other than its basic nutrition. Yogurt is a rich source of calcium in bio-available form and also acts as a probiotic carrier food. Yogurt is reported to be beneficial for the treatment of Inflammatory Bowel Disease (IBD) that includes gastrointestinal disorders. Because of these known health benefits of yogurt, consumer demand for yogurt and yogurt related products has been increased and became the fastest growing dairy category in the global market. Notably, India ranks first in psyllium husk (isabgol) production and is the sole supplier of seeds and husk in the international market. Among medicinal plants, psyllium is the first ranked foreign exchange earner for the country. India is the largest producer and the main supplier of seed and husk to the world market. The psyllium is high in soluble fibre content with detoxing effect over digestive system makes it a very apt nutraceutical. Methods: The present investigation indicates utilization of acid modified psyllium husk for the preparation of probiotic frozen yogurt. The prepared probiotic frozen yogurt was analyzed for sensorial, physicochemical and microbial quality parameters. Probiotic frozen yogurt was prepared from 1 liter buffalo milk, 10 gm sugar and 0.5 gm of acid modified psyllium husk (0.60% HCl in the ethanol solvent with ratio of 1:7). The probiotic culture (107, 108, 109 cfu/gm) containing equal proportions of Lactobacillus acidophilus and Lactobacillus plantarum were added in encapsulated form. It was then stored at refrigerated conditions at 4°C for 8 hours. Result: The organoleptic evaluation of probiotic frozen yogurt was carried out. As per the score of 9-point hedonic scale, probiotic frozen yogurt prepared with 10 per cent encapsulated probiotic culture (109 cfu/gm and 5 per cent each of Lactobacillus acidophilus and Lactobacillus plantarum) and 0.5 gm of acid modified psyllium husk had shown maximum consumer acceptability (8.7) among all samples. [ABSTRACT FROM AUTHOR]

The field experiment was conducted at Agricultural Research Station, Mudhol, University of Agricultural Sciences, Dharward during the rabi season of 2011 and 2012 (two years) in order to investigate dehydrogenase activity in rhizosphere soils of sugarbeet. The dehydrogenase activity was investigated with sugarbeet genotypes and varied levels of nitrogen and potassium. Three genotypes were evaluated, among them Magnolia recorded significantly higher dehydrogenase activity than other genotypes and the treatment application 100 kg N and K2O recorded significantly higher dehydrogenase activity among the fertilizer N and K2O levels. The interaction effect was found significant. Increased levels of fertilizers decreased the dehydrogenase actitvity (DHA). The DHA was increased from 45 days to 90 days after sowing (DAS) . [ABSTRACT FROM AUTHOR]

In this study, it is aimed to develop the processing technology for preparation of powder from fresh Fig (Ficus carica L.) fruits and the prepared fig powder was subsequently utilized in cookies. Fig fruits of Dinkar variety were dried in the form of small shreds in a cabinet drier at 60 ±5°C temperature for 20-24 hrs and powder was obtained by grinding of dried shreds in a grinder. The prepared fig powder was incorporated in cookies preparation at different levels like 0, 6,12 and 18 %. The proximate composition of fig powder and cookies was evaluated for nutritional and sensory properties. Results of study showed that fig powder enriched cookies containing 12 % fig powder have good nutritional value with acceptable organoleptic qualities. Fig cookies contained 3.1% dietary fiber, 6.9 % protein, 1.1% potassium and its reducing and non-reducing sugar content was 53.1 % and 22.9 % respectively. [ABSTRACT FROM AUTHOR]

Metastatic and unresectable medullary thyroid carcinoma (MTC) is often difficult to treat as it is relatively unresponsive to radiation and conventional chemotherapy. This emphasizes the importance of the development of targeted therapies for advanced MTC. Vandetanib was approved by the US Food and Drug Administration for the treatment of symptomatic or progressive MTC in patients with advanced disease in April 2011. This therapy proved to be a breakthrough in the management of MTC. We review the efficacy and safety of this novel treatment and other treatments that are being evaluated in this disease. [ABSTRACT FROM AUTHOR]

Metastatic and unresectable medullary thyroid carcinoma (MTC) is often difficult to treat as it is relatively unresponsive to radiation and conventional chemotherapy. This emphasizes the importance of the development of targeted therapies for advanced MTC. Vandetanib was approved by the US Food and Drug Administration for the treatment of symptomatic or progressive MTC in patients with advanced disease in April 2011. This therapy proved to be a breakthrough in the management of MTC. We review the efficacy and safety of this novel treatment and other treatments that are being evaluated in this disease. [ABSTRACT FROM AUTHOR]

The present study focussed on the use of Foxtail millet (Setaria italica) along with other flour for production of ready-to-eat snack products using extrusion cooking. The ultimate objective is to add value to millet and other subtropical crops to enable their commercialisation and thereby provide additional livelihood opportunities to the farmers in semi-arid regions. Composite flours were prepared using whole Foxtail millet flour and other flours namely; rice flour, chick pea, Amaranth seed flour and cow pea. Nutritional properties of the blends were analyzed and extrusion cooking was carried out using a twin screw extruder at optimised extrusion parameters namely temperature: 115°C and 90°C for two different heating zones, die diameter: 3 mm and screw speed: 400 rpm. The extrudate physical properties namely bulk density, piece density, expansion ratio and moisture retention were also analysed. The organoleptic qualities of extruded samples were analysed by panellists on a 9 point hedonic scale. The results indicated that composite flour (Foxtail millet; Amaranth; Rice; Bengal gram; Cow pea in the ratios of 60:05:05:20:10) could be used to produce quality extrudates with acceptable sensory properties. [ABSTRACT FROM AUTHOR]

Reaction of n-butyllithium in ether with 2-ethoxyquinoline and further reaction with benzonitrile gives 2,4-diphenylpyrimido [4,5-b] quinoline ( I). With the use of lithium di-isopropylamide, compound I is obtained in better yield without side products. [ABSTRACT FROM AUTHOR]